Journal

Spring salad with peas, broad beans and pecorino

19 April, 2022

A fresh and colourful seasonal salad

 

Duration: 20 minutes

Serves: 2

Ingredients

1/2 Yellow courgette

1/2 Green courgette

150g Broad beans, podded

40g Wild asparagus

100g Chickpeas

40g Pecorino

1 Large lemon, unwaxed

25g Pea shoots

20ml Olive oil

10g Sea salt

Small handful of mint

Preparation

  1. Slice the courgettes, season with salt and olive oil and grill until softened.
  2. Cook the broad beans and peas in boiling, salted water until tender and refresh in iced water.
  3. Cook the wild asparagus in boiling, salted water until tender and refresh in iced water.
  4. Drain the peas, broad beans and wild asparagus and place in a mixing bowl with the courgettes.
  5. Deep fry the chickpeas until crispy and add to the bowl.
  6. Season well with the juice and zest of the lemon, olive oil and sea salt.
  7. Place in a serving dish and serve with finely cut slices of pecorino and mint leaves.
  8. Finish with pea shoots and a splash of olive oil.

Eat at Petersham Nurseries

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